A spice consisting of the dried stigmas of the saffron
crocus, a bulbous plant originating in the East, introduced into Spain
by
the Arabs, and cultivated in Mediterranean regions.
In France it has been grown by the safraniers in the Gatinais and
the Angoumois regions since the 16th century. The spice, which takes
the form of dried brownish filaments or an orange-yellow powder, has a
pungent smell and a bitter flavour. The best saffron comes from Valencia
in Spain; it is also cultivated in Italy, Greece, Iran, and South America.
As between 70.000 and 80.000 stigmas are required to make 500 g (18oz)
spice, it is very expensive and various substitutes may be used - safflower
(or bastard saffron) and tumeric (or Indian saffron).
Until the Middle Ages, saffron played an important role
in cooking, magic, and medicine. It was used a great deal up to the
Renaissance as a perfume and colouring agent, in baking and cookery, but
the 19th century (Dumas noted that this flower was used "to colour cakes,
vermicelli, and butter").
Saffron today has a privileged place in cookery, particulary
in bouillabaisse, paella, the moutayrol ( a chicken soup) of Perigord,
curry, risotto, and some recipes for mussels, white meats, and tripe.
In desserts, it is used to flavour rice cooked in milk, semolina puddings,
and some brioches. Saffron should be blended into hot liquid foods,
never fried quickly in very hot fat.
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